Carrot and coriander soup

Melt a little butter and fry the onions until they’re soft. Add the carrots and coriander seeds and fry for a little longer. Add vegetable stock, bring to the boil then simmer for 10 mins. Snip all the coriander leaves off the bunch and shred. Add this to the soup, plus a little salt and blend to a lovely pulp.

Think a little lemon zest and juice would be good too, but I’m all out of lemons.